Chef Cate Bruce-Low, who keeps the blog Tribeca Yummy Mummy, teaches moms how to make eggless corn muffins that kids will love by using Green Giant® frozen corn kernels and maple syrup. Watch the video, and then make this recipe at home!
1 cup cornmeal
1 cup unbleached all-purpose flour
2 tsp baking powder
1 cup Green Giant® frozen corn kernels
1 tsp salt
⅓ cup maple syrup
1 cup milk, room temperature
¼ cup olive oil
Preheat your oven to 350° F.
Grease the bottoms and sides of 12 muffin cups with butter or oil, or line the muffin cups with papers.
In a large bowl, whisk together all the dry ingredients: flour, cornmeal, baking powder and salt.
Put the corn kernels in a small bowl and gently stir in ¼ cup of the flour mixture. Set aside.
In a medium bowl, whisk together the maple syrup, milk and olive oil.
Pour the milk mixture into the remaining flour mixture and stir until combined.
Fold in the corn kernels.
Fill each muffin cup ¾ full with the resulting mixture.
Bake your muffins for about 25 minutes or until the tops are slightly golden and a toothpick stuck into the center comes out clean.